Romanian Eggplant and Red Pepper Vegetable Spread

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A beloved Romanian autumn staple, this smoky roasted eggplant and red pepper spread is simmered slowly with onions, carrots, and tomatoes until thick and glossy. It is traditionally spooned onto crusty bread and served as an appetizer or alongside cheese and cured meats.

Nutrition Facts

Per serving (estimated)

• 155 kcalCalories
• 12 gFat
• 1.5 gSaturated Fat
• 12 gCarbs
• 4 gFiber
• 7 gSugar
• 2 gProtein
• 360 mgSodium
• 420 mgPotassium
• 35 mgCalcium
• 1 mgIron
• 38 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the vegetables

• 3 medium eggplants (about 2 lb / 900 g)
• 4 large red bell peppers
• 2 lb / 900 g ripe tomatoes
• 2 medium yellow onions, finely diced
• 1 large carrot, finely grated
• 6 cloves garlic, minced
• 3/4 cup sunflower oil, divided
• 2 bay leaves
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp sweet paprika
• 1/2 tsp sugar (optional, to balance acidity)

Directions

1. Preheat the oven to 425 F / 220 C. Prick the eggplants all over with a fork and place them on a lined baking sheet with the whole red peppers. Roast for 35-40 minutes, turning occasionally, until the skins are deeply charred and the flesh is completely soft.
2. Transfer the hot peppers to a covered bowl and let the eggplants cool slightly. Peel both, discarding skins and pepper stems; finely chop the flesh and set aside.
3. While the vegetables cool, warm 1/2 cup of the sunflower oil in a large heavy pot over medium heat. Add the onions and grated carrot and cook, stirring often, for 12-15 minutes until softened and lightly golden.
4. Stir in the minced garlic and paprika and cook for 1 minute until fragrant, then add the finely chopped tomatoes, bay leaves, salt, pepper, and sugar if using. Simmer for 15 minutes until the tomatoes break down into a thick sauce.
5. Add the chopped roasted eggplant and red pepper to the pot along with the remaining 1/4 cup oil. Stir well to combine and simmer gently, uncovered, for 30-40 minutes, stirring frequently near the end, until the mixture is very thick, glossy, and a wooden spoon leaves a clear trail on the bottom of the pot.
6. Taste and adjust the seasoning. Remove the bay leaves. For long keeping, ladle the hot spread into sterilized jars, seal, and process in a boiling water bath for 15 minutes; otherwise, cool and refrigerate for up to 1 week.
7. Serve at room temperature on toasted bread, with feta or telemea cheese, sliced onions, and a drizzle of sunflower oil.

Cook’s Notes

• Roasting the eggplants directly over a gas flame or on a grill gives an even smokier, more traditional flavor.
• For a smoother spread, pass the cooked mixture through a food mill before the final simmer.
• A small splash of apple cider vinegar added at the end brightens the rich, earthy flavor.
• Always stir during the final simmer to prevent the oily base from catching on the bottom of the pot.
• Sterilized, sealed jars of zacusca keep for 6-12 months in a cool, dark pantry, making it a favorite holiday gift in Romania.

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